Corbin Cash 4 Year Old Sour Mash Straight Bourbon Whiskey

Some bourbons chase Kentucky’s shadow; this one leans proudly into California sun. Corbin Cash 4 Year Old Sour Mash Straight Bourbon Whiskey is a barrel-proof, sour-mash bourbon made from a high-rye mash bill of 70% white corn, 25% Merced rye, and 5% malted barley, then aged four years in new charred American oak and bottled at 106 proof. Grown on and around the Souza family farm, the grain and San Joaquin Valley climate give this whiskey a distinct sense of place.

The production story adds real character. Using the traditional sour mash method, they leave a portion of the previous mash to kick-start the next, building depth and consistency from batch to batch. Then they barrel-age the whiskey at a lower entry proof, releasing it at cask strength once the oak and grain flavors have reached balance, yielding a bourbon that drinks rich and powerful yet surprisingly smooth.

In the glass, this California straight bourbon feels familiar but just different enough to make you pause. Deep amber color hints at four hot summers in new oak. The nose brings waves of caramelized sugars, vanilla, toasted oak, and gentle baking spice, with touches of dried fruit and toffee drifting in around the edges. It smells like a classic bourbon that picked up a little extra warmth and swagger from the West Coast.

The palate steps up with a velvety, barrel-proof embrace. Sweet corn and caramel lead, chased by vanilla, toffee, and charred oak, while the rye portion of the mash sharpens things with cinnamon, clove, and a flicker of pepper. A splash of water teases out more baked apple, honey, and soft grain sweetness without muting the spice, turning each sip into a slow, rolling reveal rather than a quick punch.

The finish runs long, warm, and quietly assertive. Oak tannin, cocoa, and black tea notes linger, drying the palate just enough to make you reach back for another sip. This is not background bourbon; it’s the center-of-the-table bottle for people who enjoy cask-strength whiskey, a high-rye mash, and a distinct California accent in their glass.

Nose: The first impression reveals caramelized sugar, vanilla, and toasted oak, accompanied by gentle baking spice, dried orange peel, and a hint of sweet corn. Subtle rye herbal notes and a touch of toffee keep the aroma lively yet comforting.

Palate: The palate feels plush and focused, delivering caramel, vanilla, and toffee over a core of sweet corn and charred American oak. Cinnamon, clove, and pepper from the rye build gradually, joined by baked apple and a faint echo of cocoa.

Finish: The finish stretches long and steady, carrying notes of oak spice, caramel, and dry black tea across the tongue. Lingering notes of cocoa, toasted nut, and gentle heat keep the afterglow humming.

Big, high-rye bourbon loves food with confidence. Try it with a charcoal-grilled ribeye, seasoned with salt to replicate the char, fat, and warm spice. Slow-smoked brisket or burnt ends also shine, as the caramelized bark and smoke echo the bourbon’s oak and toffee sweetness.

For something more relaxed, pair it with a thick-cut bacon cheeseburger topped with sharp cheddar and pickles. The salt, fat, and acid highlight the caramel and vanilla notes. Barbecue pork ribs with a slightly sweet glaze will amplify the brown sugar and baking spice character.

Cheese boards work beautifully here. Aged Gouda, sharp cheddar, or nutty comté line up with the whiskey’s roasted nut, toffee, and oak profile. Add toasted pecans or candied walnuts to enhance the nutty, cocoa-tinged finish further.

Dessert should be dark rather than cloying. High-cacao chocolate with sea salt, pecan pie, or a maple-walnut tart all resonate with the caramel, spice, and dry cocoa finish. Even a simple plate of dark chocolate and dried apricots can turn a short pour into a slow, satisfying ritual.